Farmers Cheese Chocolate Cake

This Cheese Chocolate Cake has a generous layer of farmers cheese sandwiched between two layers of chocolate crust and covered with a chocolate glaze.

This Farmers Cheese Chocolate Cake has a generous layer of farmers cheese sandwiched between two layers of chocolate crust and covered with a chocolate glaze.

I love that this cake isn’t overly sweet, making it less guilty. It’s perfect with hot tea in the evening. One of my readers Olya wrote in with this recipe. She called it a “Chocolate and Farmers Cheese Lovers Dream.”

I was sure happy to discover a new recipe for farmers cheese because it’s a wonderful cheese and easy to make at home. I watch for the organic whole milk to go on sale (just before it expires) and I use it to make Farmers cheese!

Ingredients for the Cheese Chocolate Cake Crust:

1 3/4 stick butter (14 Tbsp)
1 egg yolk
2 1/2 Tbsp milk

2 cups all-purpose flour
1 3/4 Tbsp cocoa
3/4 Tbsp Baking Soda

Ingredients for the Tvorog Cheese Filling:

1.5 lb Farmers Cheese (click here for a tutorial on how to make Farmers Cheese)
1 1/4 cups sugar
3 eggs + 1 leftover egg white
1 1/2 Tbsp potato starch or corn starch
Note: several of my readers highly recommend grated zest of 1 lemon (I’ll try that next time!)

Farmers Cheese Chocolate Cake

Chocolate Glaze Ingredients:

3/4 Stick Butter
3/4 Cup sugar
1 Tbsp Cocoa
3 Tbsp water

Farmers Cheese Chocolate Cake-2

How to Make Cheese Chocolate Cake Crust:

1. Butter a 9″ Round Springform mold or a deep pie pan and line the bottom with parchment paper. You’ll preheat the oven to 375˚F, but wait until your dough is frozen to fire up your oven.

Farmer's Cheese Chocolate Cake-10

2. In a large bowl, cream together softened butter, 1 egg yolk and 2 1/2 Tbsp milk.

Farmer's Cheese Chocolate Cake-2

3. Sift in the dry ingredients: 2 cups flour, 1 3/4 Tbsp cocoa and 3/4 Tbsp baking soda. Use your hands to blend the dough together. Divide the dough in half and make two equal balls. Cover with plastic wrap and place dough in the freezer for an hour. Mine froze in 45 minutes on the very top shelf of my freezer.

Farmers Cheese Chocolate Cake-4

How to Make the Cheese Filling:

1. Use a stand  mixer or whisk on low speed to mix together 1 1/2 lbs Farmers cheese, 1 1/4 cup sugar, 3 eggs plus the leftover egg white and 1 1/2 Tbsp starch.

Farmers Cheese Chocolate Cake-5

Assembling your cake:

1. Once the chocolate dough is frozen, take out one at a time (leave the second one in the freezer until you’re ready for it). Grate the first ball into the base of a 9″ springform pan and spread it out evenly over the base of your pan. Make sure to spread to the very border of  your pan so the cheese doesn’t escape through the bottom. Pour your cheese filling over the grated dough.

Farmers Cheese Chocolate Cake-6

2. Pull the next frozen ball out of the freezer and grate it onto a plate, then spread it evenly over your cheese filling. Bake at 375˚F for 30-35 minutes. Place a baking sheet on the very bottom rack or a sheet of foil to catch any stray leaks from the cream cheese. The cake will still be a little jiggly in the center when it comes out of the oven. My oven took 35 minutes to bake. Let the cake cool completely to room temp before adding the chocolate glaze.

Farmers Cheese Chocolate Cake-7

3. To make the glaze, combine  3/4 Stick Butter, 3/4 Cup sugar, 1 Tbsp Cocoa and 3 Tbsp water in a small sauce pan. Melt over medium heat stirring constantly until smooth and sugar is dissolved. Let the glaze cool to room temp.

Farmers Cheese Chocolate Cake-8

4. Once the glaze and the cake are cooled to room temp, pour the glaze over the cake and refrigerate to let the glaze set completely.

Farmers Cheese Chocolate Cake-9

Top with some fresh fruit if desired. These were some of the few raspberries that are still growing in our backyard 🙂

Farmer's Cheese Chocolate Cake-23This Cheese Chocolate Cake has a generous layer of farmers cheese sandwiched between two layers of chocolate crust and covered with a chocolate glaze.

While scouring the web, I’ve seen a few folks using lemon zest in this cheesecake. Have any of you tried it that way?

Farmers Cheese Chocolate Cake

4.8 from 19 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $11-$14
Serving: 8-12

Ingredients

Ingredients for the Crust:

  • 1¾ stick butter (14 Tbsp)
  • 1 egg yolk
  • 2½ Tbsp milk
  • 2 cups all-purpose flour
  • 1¾ Tbsp cocoa
  • ¾ Tbsp Baking Soda

Ingredients for the Cheese Filling:

  • 1.5 lb Farmers Cheese
  • 1¼ cups sugar
  • 3 eggs + 1 leftover egg white
  • 1½ Tbsp potato starch or corn starch
  • Note: several of my readers highly recommend grated zest of 1 lemon

Chocolate Glaze Ingredients:

  • ¾ Stick Butter
  • ¾ Cup sugar
  • 1 Tbsp Cocoa
  • 3 Tbsp water

Instructions

How to Make the Crust:

  1. Butter a 9" Round Springform mold or a deep pie pan and line the bottom with parchment paper. You'll preheat the oven to 375, but wait until your dough is frozen to fire up your oven.
  2. In a large bowl, cream together softened butter, 1 egg yolk and 2½ Tbsp milk.
  3. Sift in the dry ingredients: 2 cups flour, 1¾ Tbsp cocoa and ¾ Tbsp baking soda. Use your hands to blend the dough together. Divide the dough in half and make two equal balls. Cover with plastic wrap and place dough in the freezer for an hour. Mine froze in 45 minutes on the very top shelf of my freezer.

How to Make the Cheese Filling:

  1. Use a mixer or whisk on low speed to mix together 1½ lbs Farmers cheese, 1¼ cup sugar, 3 eggs plus the leftover egg white and 1½ Tbsp starch.

Assembling your cake:

  1. Once the chocolate dough is frozen, take out one at a time (leave the second one in the freezer until you're ready for it). Grate the first ball into the base of a 9" springform pan and spread it out evenly over the base of your pan, going all the way to the edges so your cheese filling doesn't escape through the bottom. Pour your cheese filling over the grated dough.
  2. Pull the next frozen ball out of the freezer and grate it onto a plate, then spread it evenly over your cheese filling. Bake at 375 for 30-35 minutes. Place a baking sheet on the very bottom rack or a sheet of foil to catch any stray leaks from the cream cheese.The cake will still be a little jiggly in the center when it comes out of the oven. My oven took 35 minutes to bake. Let the cake cool completely to room temp before adding the chocolate glaze.
  3. To make the glaze, combine ¾ Stick Butter, ¾ Cup sugar, 1 Tbsp Cocoa and 3 Tbsp water in a small sauce pan. Melt over medium heat stirring constantly until smooth and sugar is dissolved. Let the glaze cool to room temp.
  4. Once the glaze and the cake are cooled to room temp, pour the glaze over the cake and refrigerate to let the glaze set completely.
  5. Top with some fresh fruit if desired. These were some of the few raspberries that are still growing in our backyard 🙂

Notes

Visit: https://natashaskitchen.com for a tutorial on making Farmers Cheese!

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Read comments/reviewsAdd comment/review

  • rachel
    May 1, 2017

    hi this cake looked yum so i just made it ..first of all how important is it to freeze the dough for an hour ..?couldnt i have just placed the dough on bottom and top of pan and baked right away with the filling..?also i baked for 35 min let it cool and cut a slice to try and the filling was all runny and not done ..i checked online for other farmer cheese recipes and they say closer to an hour baking time so i put back in oven for 15 min ..i hope its good.. my oven temperature is good so wondering if theres a mistake in the baking time or if anyone else had a problem like that .. thanks Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi Rachel, I am always happy to help troubleshot. It is important to freeze the dough first. I wonder if maybe you baked in a smaller pan which would result in a taller cake and requiring a longer bake time? Also, you baked at 375˚F? Reply

  • Jen D
    December 24, 2016

    This is my one of my favorite cakes to make and to eat. I made it about 5-6 times now, its super easy and everyone loves it. I read the recommendation about lemon zest and I tried it once, but I think I put too much, and the zest taste was a bit too much for me, so I just follow the recipe as is now.

    Thanks for a great recipe!! Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Jen, thank you for such a nice review and you are very welcome 😬. Reply

  • Jana McGinnis
    November 1, 2016

    I canNOT wait to make this for Thanksgiving. It’s so unique and is beautiful, too. Looks scrumptious!! Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      Thank you! I hope you love it! 🙂 Reply

  • Inna
    September 21, 2016

    Hello, if I bake this cake and split it into cupcake size so that everyone can have their own individual.. would the baking time stil be the same? Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      Hi Inna, it would bake faster but without testing it that way, it’s difficult to say exactly how long to bake cupcake sizes. I imagine it would be closer to 25 to 30 minutes. Reply

  • Maja Barnes
    January 29, 2016

    oh my !!!! In Poland in 80s it was the most popular cake ever !, it was called “sernik z kruszonka” which means cheesecake with crumbles. I remember having it in the childhood in Poland. Now I got a recipe with perfect reviews so I can make it at home. <3 Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Maja, don’t you just love it when a recipe brings back sweet memories from the earlier days? 😁 I would love to hear how it turns out once you make it. Reply

      • Maja Barnes
        February 1, 2016

        Ill def let u know when I make it 🙂 I need to make farmers cheese first , It’s rare for me to bake any sweets at the house but once a while I do and that’s on my to do list. I do not cook a lot of Eastern European recipes since my husband is an American; and he just does not get our flavors, and does not understand my love to potatoes and pickled things lol 🙂 Thanks for posting recipes from our region of the world. Reply

        • Natasha
          natashaskitchen
          February 2, 2016

          Ha ha yes I can definitely relate to the love of pickled things. lol. Reply

  • Olya
    January 12, 2016

    This recipe is seriously so good!!!! Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      I’m so happy you loved it. Thanks Olya! 🙂 Reply

  • Vika
    April 16, 2015

    Hi Natasha,
    What kind of cocoa do you use for baking do you by any chance have a picture? Is it Hershey’s baking cocoa? Reply

    • Natasha
      natashaskitchen
      April 16, 2015

      I’ve used Hersheys with great results but I also like one that I am currently out of and I can’t think of the name at the moment(!!!) It’s partly dutch processed cocoa (which is a deeper colored cocoa) and it’s sold right next to the Hershey’s container, but either of them work well in most recipes. Reply

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